When I think about which cheeses that I have in my fridge the most often, goat cheese is definitely up there and I am always looking for new way to enjoy some. Not too long ago I came across this recipe for a
baked goat cheese marinara
on
Culinary Cory
that sounded so good that I just had to make it right away! You just cannot go wrong baking cheese until it is nice and warm and melty and I liked the sound of baking it in a tasty
marinara sauce
. For the marinara sauce I made a simple and yet tasty one with kalamata olives (see below). Once you have the marinara sauce this dish is as simple as toasting some bread and baking the sauce with the cheese floating on top. I did however take one extra step and rubbed some fresh garlic onto the baguette after toasting it.

This baked goat cheese marinara is so good! I could easily have finished the whole thing all by myself in one sitting! Although the goat cheese retained its shape after broiling it quickly melted into the sauce as you pressed into it with your bread creating a really tasty combination of sauce and melted goat cheese...mmm... I was also impressed at how amazingly good the toasted baguette was made by the simple act of rubbing some garlic onto it and it added rather beautifully to the flavour medley.

Marinara sauces are pretty easy to make and I have been making my own for a while now. In their simplest form a
marinara sauce
is tomato based sauce with olive oil, garlic and herbs. I often like to add onions, carrots and celery for some more vegetable goodness and I often toss in other various things depending on what I feel like at the moment. Given that his dish was so simple with just the sauce and the goat cheese I wanted a savoury sauce that was simple and yet tasty. The carrots add a sweetness to a marinara so they were out and I did not have the celery on hand so that was out too. I had been wanting to try adding kalamata olives to a marinara sauce and I was sure that the sauce would be nice and tasty with just them in. After I made the marinara sauce I pureed it a bit to make it smoother as I figured it would be easier to scoop up with the bread that way.

Baked Goat Cheese Marinara

Servings: 4

ingredients

1 baguette (sliced)

1 tablespoon olive oil

1 clove garlic

1 1/2 cups marinara sauce (see below)

4 ounces goat cheese (sliced)

directions

Brush the baguette slices with olive oil.

Broil the slices until golden brown on top. (Note: Watch them carefully as they can burn really quickly on broil.)

Let the baguette slices cool and then rub them with the garlic.

Place the marinara sauce in a baking dish and top with the goat cheese.

Broil until the goat cheese is soft and golden brown, about 4-6 minutes.

I'm having a VERY dopey day and I thought you meant "baked goat, cheese marinara" when I read the post title, and was confused about how you could get baked goat, cheese and marinara to go well together. Goat cheese is one of my favourite things too! I need a nap...

Kevin, I am sad to say, that I will have to stop coming to this site...............................................................................................................every time I come, I gain a few pounds and my shopping list grows longer...both very bad at the moment!!!

In a bowl with an electric mixer beat together cheeses, garlic paste, and chile morita paste or minced chipolte chiles. Transfer mixture to a small serving bowl and chill, covered, at least 4 hours or overnight. *

Make sauce: *

In a small saucepan combine chile morita paste or minced chiles chipoltes, piloncillo, and cream and cook over low heat, stirring occasionally and breaking up sugar, until piloncillo is melted and sauce is smooth, about 20 minutes. Transfer sauce to a small serving bowl and chill, covered, for at least 4 hours or up to overnight. *

I've been eyeing this dish for some time now, and I'm fianlly making it this weekend. Beleive it or not, I'm a goat cheese virgin!! I love cheese, but i just haven't tried goat cheese. Looking forward to it. I wonder if this would work in a bread bowl ?

Jamie-lee: If you wanted to use a bread bowl you would have to protect the bread while broiling it otherwise it would burn up. If you carefully wrapped the bread part in foil while leaving the marinara and cheese exposed it would probably work.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.